LCBO Food & Drink Early Summer 2019

CUCUMBER & CIDER SMASH The taste of crisp, fresh, melon-like local cu- cumber signals the arrival of summer. Give it a smash with fresh mint for a fantastic cocktail. Choose your cider according to your sweet- ness preference. ½ oz Simple Syrup (recipe this page) 6 mint leaves 3 cucumber slices ½ oz freshly squeezed lime juice 6 oz dry cider, chilled A cucumber wheel or apple slices, for garnish (optional) 1 Pour syrup into a rocks glass. If cider is sweet you may want to reduce amount of syrup. Add mint and cucumber. Using a muddler or the back of a wooden spoon, muddle a few times, extracting flavour and rubbing ingredients around the interior of the glass. Add lime juice. Fill with ice. Slowly add cider, stirring as you add. Garnish with cucumber wheel or apple slices. Makes 1 cocktail

4 Place saucepan of cherry drippings over me- dium heat, add pure cherry juice and bring to a simmer. 5 Into a large heatproof bowl, add the remain- ing wine, sprinkle the gelatin over it, stir and allow it to bloom or soften—about 5 minutes. 6 Once gelatin has bloomed, add the simmer- ing cherry liquid. Stir constantly until gelatin is fully melted, about 3 minutes. 7 Transfer liquid to a jug to pour into serving vessels or use a ladle and a wide-mouth funnel to fill each glass or dish about two-thirds to the top, leaving enough room for a layer of whole cherries and a dollop of whipped cream. 8 Transfer the tray of jelly glasses, uncovered, to the fridge to cool for at least 2 hours or over- night, until set. 9 Once jellies are set, top each with a layer of reserved macerated cherries—about 2 tbsp (30 mL) per serving should do—and pop back into the fridge. Reserve 1 cherry to garnish each serving. 10  Just before serving, whip the creamwith the almond extract and remaining 2 tbsp (30 mL) sugar. Spoon a generous dollop of cream onto each, then top with one cherry and a drizzle of juice from the bowl of cherries. 11  For a variation, don’t add a layer of cherries to the jellies; instead fold the whipped cream directly into the macerated cherries and top with a dollop of this pinky-red swirled cream and a single reserved cherry to garnish. 12  Garnish with a pinch of sliced almonds, if desired. Makes 5 cups (1.25 L) liquid; 10 to 12 servings depending on size of vessel(s) Uniquely delicious from page 78 SAI SON COLL INS Have fun matching different saisons with dif- ferent types of gin to play with the overall fla- vour outcome. 1 oz gin

RHUBARB & FERNET SOUR Floating Fernet showcases the powerful spirit “base” and creates a robust aroma. Give it a stir and you’ll get a cocktail that’s sure to con- vert anyone still wavering on the Fernet fence. 4½ oz club soda, chilled 1 oz Rhubarb Syrup (recipe follows) 1 oz freshly squeezed lime juice 1 oz Fernet-Branca Rhubarb ribbon, for garnish (optional) 1 Pour club soda into an ice-filled tall glass. Pour in Rhubarb Syrup (it should sink to the bottom). Add lime juice. Slowly pour Fernet over the back of a spoon to float on top of cocktail. Using a vegetable peeler, pull a piece of rhubarb from the stalk. Add. It will curl in RHUBARB SYRUP Place 2 thickly sliced trimmed rhubarb stalks, 1 cup (250 mL) granulated sugar and 1 cup (250 mL) water into a small saucepan. Set over medium heat. Gently simmer until rhu- barb is very tender, about 10 minutes. Remove from heat and let cool completely. Using the back of a ladle, swirl and push through a sieve into a sterilized jar. Keep leftover rhubarb purée for another use like stirring into plain yogurt.) Makes scant 1½ cups (375 mL) S IMPLE SYRUP Bring 1 cup (250 mL) water to a boil in a small saucepan. Add 1 cup (250 mL) granulated sugar. Stir until dissolved. Remove from heat. Let cool completely. Syrup will keep stored in a resealable container in the fridge for at least 2 weeks. Makes 1½ cups (375 mL) syrup the cold cocktail. Makes 1 cocktail

GRAPEFRUIT & ROSÉ SPRITZER

Join in on the spritzer revival with this rosé spin. If you prefer a drier (less sweet) cocktail, skip the Simple Syrup entirely. 4 oz rosé sparkling wine, chilled 2 oz seltzer or sparkling water, chilled 1 small pink grapefruit ½ oz Simple Syrup, optional (recipe this page) 1 Pour rosé and seltzer into a Champagne flute. Pull a long strip of peel from grapefruit. Squeeze and measure out 1½ oz grapefruit juice. Slowly add to Champagne flute. Taste and add Simple Syrup, if you like. Pinch peel over glass, spritzing the top of the cocktail. Rub around the exterior rim of the glass. Twist

¾ oz freshly squeezed lemon juice ½ oz Simple Syrup (recipe this page) 6 to 8 oz saison beer, chilled Lemon wheel, for garnish

1 Add gin, lemon juice and syrup to an ice-filled glass. Top with saison. Garnish with lemon. Makes 1 cocktail

and add to glass. Makes 1 cocktail

FOOD & DRI NK EARLY SUMMER 2019 131